Method

Chop all the ingredients.
Dry fry the onion and garlic adding a little water from time to time to stop it burning.
When cooked, add the pepper and stirring all the time cook 1 min.
Add the stock/bone broth, bring to the boil and add all the greens.
Once all the vegetables are cooked, remove from heat and carefully blitz with a hand blender.
Return to heat, add the chorizo and cook 1 more min.
Serve.
Variations can include other veg including carrot peelings but weigh them and add in the calories.
To reduce the calories use half the amount of Chorizo.(50gm=120cal)
Use vegetable stock and omit the chorizo but add smoked paprika with the pepper for vegetarian version

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